Imen Dridi Joy of Cooking Scotch Shortbread is a savory delight consisting of a combination of rice and all-purpose flours, granulated sugar, and cold salted butte, and takes just 1 hour to be ready!
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- Joy Of Cooking Persimmon Pudding
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🧡 Why You’ll Love This Scotch Shortbread Recipe:
- Simple ingredients and straightforward preparation.
- The texture is crumbly and buttery, melting in your mouth.
- Versatile for serving at tea time, gatherings, or as a sweet snack.
- Easily customizable with variations like adding nuts or chocolate.
❓ What Is Joy Of Cooking Scotch Shortbread Recipe?
Joy of Cooking Scotch Shortbread Recipe combines all-purpose and rice flours with sugar and cold butter, resulting in a tender, buttery biscuit. It’s then baked to perfection, creating a golden hue.
🧈 Joy Of Cooking Scotch Shortbread Ingredients
- 3/4 cup (95 grams) all-purpose flour
- 1/4 cup (30 grams) rice flour (can use cornstarch/corn flour)
- 1/4 cup (50 grams) granulated white sugar (or castor sugar)
- 1/2 cup (113 grams) cold salted butter (preferably frozen)
- Note: Can use 1/2 cup unsalted butter and 1/4 teaspoon salt.
🥟 How To Make Joy Of Cooking Scotch Shortbread
- Place the oven rack in the middle of the oven and preheat to 300 degrees Fahrenheit (150 degrees Celsius).
- Make a tart pan with a removable bottom, measuring 8 inches (20 centimeters) in diameter.
- Combine the flour, sugar, rice flour (or maize flour/cornstarch), and a large bowl. Whisk to combine. Grate the very cold butter over the flour mixture.
- Lifting tiny handfuls of flour and butter at a time, rub them together with your fingertips until the mixture resembles breadcrumbs; do not let the dough come together.
- Smooth the top of the shortbread as best you can after pressing it evenly into the tart pan.
- Make a few holes in the top with the fork tines, and then use a sharp knife to cut the shortbread into sixteen wedges.
- Bake, stirring occasionally, for 40 to 50 minutes, or until the biscuits take on a slight golden hue.
- Take it out of the oven and let it cool for around 5 minutes on a wire rack. Next, take it out of the tart pan.
- Cut each round of shortbread into 16 wedges (along the scored lines) after placing it on a cutting board. Allow to cool completely on a wire rack.
💭 Recipe Tips
- Ensure butter is very cold or frozen for the best texture.
- Don’t overwork the dough; aim for a breadcrumb-like consistency.
- Use a tart pan with a removable bottom for easy removal.
- Score the shortbread before baking for clean cutting later.
☕ What Pairs Nicely With Scotch Shortbread?
Scotch Shortbread complements well with a cup of tea, coffee, or hot chocolate, sprinkle powdered sugar, a dollop of whipped cream, a scoop of vanilla ice cream, and caramel sauce.
🎚 How To Store Leftovers Scotch Shortbread?
- At Room Temperature: Keep leftover scotch shortbread in a suitable bag for weeks.
- In The Fridge: Refrigerate leftover scotch shortbread in a sealed container for up to a week.
- In The Freezer: Freeze leftover scotch shortbread in a freezer-safe bag for up to 3 months. Leave to thaw on the counter before eating.
🥵 How To Reheat Leftovers Scotch Shortbread?
- Oven: Arrange leftover scotch shortbread on a baking sheet and heat at 350°F for 5 minutes until warmed through.
- Microwave: Heat leftover scotch shortbread on a microwave-safe plate for 20 seconds until warmed.
FAQs
What is the difference between Scottish shortbread and regular shortbread?
Scottish shortbread typically contains a higher proportion of butter, resulting in a richer, crumblier texture compared to regular shortbread.
Why does my scotch shortbread taste grainy?
Using rice flour or cornstarch in scotch shortbread can make it grainy due to their coarse texture when not finely ground.
Why is my Scottish shortbread raw in the middle?
Your scottish shortbread may be raw in the middle due to thick dough, non-metal pan, or high oven temperature browning the top too quickly.
Why is my scotch shortbread puffy?
Your scotch shortbread can become puffy if the butter and sugar are over-creamed, incorporating too much air into the mixture.
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Joy Of Cooking Scotch Shortbread Nutrition Facts
Amount Per Serving
- Calories 103
- Total Fat 4.6g
- Saturated Fat 3g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 55mg
- Total Carbs 12g
- Dietary Fiber 0g
- Total Sugars 4g
- Protein 1g
Joy Of Cooking Scotch Shortbread Recipe
Description
Joy of Cooking Scotch Shortbread is a savory delight consisting of a combination of rice and all-purpose flours, granulated sugar, and cold salted butte, and takes just 1 hour to be ready!
Ingredients
Instructions
- Place the oven rack in the middle of the oven and preheat to 300 degrees Fahrenheit (150 degrees Celsius).
- Make a tart pan with a removable bottom, measuring 8 inches (20 centimeters) in diameter.
- Combine the flour, sugar, rice flour (or maize flour/cornstarch), and a large bowl. Whisk to combine. Grate the very cold butter over the flour mixture.
- Lifting tiny handfuls of flour and butter at a time, rub them together with your fingertips until the mixture resembles breadcrumbs; do not let the dough come together.
- Smooth the top of the shortbread as best you can after pressing it evenly into the tart pan.
- Make a few holes in the top with the fork tines, and then use a sharp knife to cut the shortbread into sixteen wedges.
- Bake, stirring occasionally, for 40 to 50 minutes, or until the biscuits take on a slight golden hue.
- Take it out of the oven and let it cool for around 5 minutes on a wire rack. Next, take it out of the tart pan.
- Cut each round of shortbread into 16 wedges (along the scored lines) after placing it on a cutting board. Allow to cool completely on a wire rack.
Notes
- Ensure butter is very cold or frozen for the best texture.
Don’t overwork the dough; aim for a breadcrumb-like consistency.
Use a tart pan with a removable bottom for easy removal.
Score the shortbread before baking for clean cutting later.
